Hello,
Thank you for the informative article on low-salt bread baking. I’ve been baking breads since my teenage years as a farm kid in 4-H. I’ll turn 60 this summer.

I haven’t had too much concern about the amount of salt in my breads, until recently. This year, I’m teaching a bread-making class at my church, as a lead up to Lent. Some of my students are on low-sodium diets, and they need to pay attention to the salt content of their food. Would it be possible for me to reproduce or reprint your article in its entirety, with ample credit for your work, for distribution to my class(es)? I know they would find it helpful.

Kind regards,
Jon H

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